Lemon-Corn Muffins

Name: Lemon-Corn Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 1 egg, beaten; 1 teaspoons lemon extract; 177 milliliters milk; 184 grams pouch Betty lemon-poppy seed muffin mix; 177 milliliters yellow cornmeal

Lemon-Corn Muffins might be just the morn meal you are searching for. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 17g of fat, and a total of 251 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, cornmeal, lemon extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat oven to 400F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.

Ingredients you will need

Shortening

Equipment you will use

Muffin Liners

Oven

In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.

Ingredients you will need

Lemon Extract